Bacon Yadda: BLT Contest

by mf37 on Jun 10, 2009 2:36 PM EDT

Michael Ruhlman, author of some terrific books on food and cooking, occassional judge on Next Iron Chef and blogger extraordinaire has announced a great contest on his blog: make a BLT from scratch.

That's right, from scratch.

In order to enter you'll have to grow your own lettuce, bake your own bread, make your own condiment and finally, cure your own bacon (rudimentary instructions on making your own bacon here; how to make your own pancetta is here).

Finally a contest the bacon-lovers at PPP can get behind.

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Mmmmmmm. Do I have to help give birth to the pig?

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by Chemmy on Jun 10, 2009 8:03 PM EDT reply actions

No, but actually fathering and weaning the animal is encouraged. ;)

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by kidkawartha on Jun 10, 2009 8:49 PM EDT up reply actions

I’ve made my own pastrami and I make sausages all the time (meat grinder with a sausage attachment may be the best father’s day gift ever). If I can find pink salt, I’d love to give this home made bacon thing a go…

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by mf37 on Jun 11, 2009 8:44 AM EDT reply actions

Pink salt?

I am unfamiliar with this product.

"If this is another one of your lectures about how we should all blah blah blah and whatever, well you can save it because we all know it by heart."

by Mabel on Jun 11, 2009 12:07 PM EDT up reply actions

It’s a preservative, some form of nitrate that protects curing products from bad bacteria

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by mf37 on Jun 11, 2009 2:06 PM EDT up reply actions

Morton sells curing salt as Morton TenderQuick. You basically just want some sodium nitrate and some sodium nitrite in there, shouldn’t be hard to find at any grocery store really.

http://www.mortonsalt.com/products/meatcuring/tenderquick.html

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by Chemmy on Jun 11, 2009 2:13 PM EDT up reply actions

Actually, check this place out: http://www.canadacompound.com/

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by Chemmy on Jun 11, 2009 2:16 PM EDT up reply actions

That Canada compound site is sweet.

Prague powder is another name for pink salts (although it sounds like a bad euphemism for Cocaine from an Eastern European Miami Vice knock-off).

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by mf37 on Jun 11, 2009 2:32 PM EDT up reply actions

They should be in the GTA, so best of luck. You can also cure bacon with smoke, it doesn’t need to be salt cured.

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by Chemmy on Jun 11, 2009 3:11 PM EDT up reply actions

Makes sense. I hadn’t heard of it, but I figured you would have. You seem to know everything when it comes to food.

"If this is another one of your lectures about how we should all blah blah blah and whatever, well you can save it because we all know it by heart."

by Mabel on Jun 11, 2009 2:24 PM EDT up reply actions

If you make this invite me over for lunch!

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by PPP on Jun 11, 2009 12:29 PM EDT up reply actions

A BLT is way too much of a sudden craving food for this contest to make any sense. Also, I don’t think my balcony is large enough for lettuce, a pig sty and chicken cages.

Not that it wouldn’t be cool if some crazy foodie took a year or so to make a BLT…

by Its Cold In Here on Jun 11, 2009 2:21 PM EDT reply actions